Chocolate Zucchini Swirl Bundt Cake-#BundtaMonth

If I were to say what my favorite kind of cake to bake is, it would be easy to say a Bundt.The simple and humble Bundt that is for me, always reliable and very versatile.

While the mini dessert trend is still hot-bakers are mad about macarons and still happily baking dozens and dozens of pretty little cupcakes, I’m totally content with my not so dainty Bundt. I can fill them and swirl them. They can be frosted or drizzled upon. Sprinkles even look so cute on a Bundt. Do you know Bundts are even darling mini size? I once even had a business idea based on Bundt’s way before my food blog was launched. That’s a long story. My neighbors can vouch for those happy Bundt baking days when they were sampling my Bundts every week. My husband would declare, “Not another Bundt!”. Yes honey,  another Bundt.

Seeing that it has probably been the cake I’ve featured here the most on my blog, it was time to dedicate a monthly event dedicated to Beautiful Bundts. My lovely friend Anuradha from Baker Street shares this same love for Bundts. Anuradha and I are, simply put, crazy for Bundt cakes. This is a love affair that is going to go the distance. We decided to collaborate and host an event where we’ll bake a Bundt cake with a different theme every month: Bundt a Month!
What is #BundtaMonth all about?

Here’s the challenge:

Anuradha and I will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to our blogs throughout the month. It’s that simple!

We decided to be creative with zucchini in our September Bundts.

When I was back in Italy this summer, my in-laws were picking zucchini and their flowers every single day.
Look at what our very talented and Bundt loving baking friends created for this month:

Anuradha from Baker Street baked Chocolate Zucchini Bundt Cake


Here’s how to bake with #BundtaMonth:
– Bake your September #BundtaMonth Zucchini Bundt.
– Post it before September 30, 2012.
– Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Zucchini Bundt)
– Join the Bundt baking party! Share your link it to our blog hop by clicking here or here.
– Link back to both Anuradha and my announcement posts.

About this cake? Amazing! A super fun way to get my kids to eat a veggie without knowing. I thought I was so stealth. Maybe not. My daughter asked me, “What’s this green thing in the cake.” I told her it’s zucchini. She asked, “Zucchini? Why?” I responded that it makes the cake taste better. And that was it. This cake was enjoyed by all. Moist and wonderful. You can omit the rum if you’d like. You could add a little more if you’re not baking for kids. Just make this squirrel, I mean swirl cake. My son asked me what kind of a cake is it. I told him, “It’s a swirl cake.” He asked, “A squirrel cake? It has squirrel in it?” So no, no squirrels were sacrificed for this delicious cake. Just lots of pretty swirls.

The ingredients to put into 3 separate bowls:

Chocolate Zucchini Swirl Bundt Cake

1st bowl: lighter part of swirl ingredients:
1 cup flour
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 teaspoon baking soda

2nd bowl: dark part of swirl ingredients:
1/2 cup flour
1/2 cup cocoa
1/4 teaspoon espresso powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda

The wet ingredients (I mixed together in a stand mixer)

3 eggs, room temperature
1 cup oil (I used 1/2 extra virgin olive oil and 1/2 canola oil)
1 cup sugar
1 Tablespoon rum
2 Tablespoons orange (or lemon) juice
1-½ teaspoon Vanilla
1 cup dark chocolate chips, melted
2 cups zucchini, shredded

Grease and flour your Bundt pan. (I personally prefer to use baking spray for Bundt pans.) Preheat oven to 350 F.
Shred the zucchini and wring it together in a clean dish towel to get rid of the zucchini liquid. Set aside the zucchini.
Whisk together the first bowl’s ingredients; set aside. Whisk the together the second bowl’s ingredients; set aside.

In the bowl of a mixer, beat the oil with the eggs the eggs one by one, waiting until each has been incorporated to add the next.  Beat in the sugar. Beat in vanilla extract, rum, juice and melted chocolate. Gently mix in the shredded zucchini.

Divide the liquid batter into the two dry bowls. Fold gently the ingredients in each bowl until incorporated. (You’re going to have a dark batter and a caramel colored batter to swirl together.)
Let’s make some pretty swirls!
Spoon the batter into your prepared Bundt pan in alternating colors. I ended up with 3 scoops of each batter color.

When batter is all in the pan, swirl the batter around gently with a butter knife. Don’t overswirl or you will take away the marbled pattern.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. I had some leftover melted chocolate and drizzled it over a slice.

source: adapted from Every Day is Gourmet

Buon appetito! Happy Bundt Baking and we can’t wait to see your Beautiful Bundts!:)

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